Here’s a unique and flavorful Mediterranean Coffee Ice Cream recipe — rich, bold, and inspired by classic Mediterranean ingredients like espresso, cardamom, and sometimes tahini or pistachio. It’s a luxurious twist on traditional coffee ice cream.
Mediterranean Coffee Ice Cream
Ingredients:
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2 cups heavy cream
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1 cup whole milk
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3/4 cup strong brewed espresso or coffee (cooled)
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3/4 cup sugar
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4 egg yolks
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1/4 tsp ground cardamom (optional but authentic!)
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Pinch of salt
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Optional additions:
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2 tbsp tahini (for a nutty twist)
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1/4 cup chopped roasted pistachios
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Dash of cinnamon or orange zest for brightness
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Instructions:
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Heat the base:
In a medium saucepan, combine milk, cream, and cardamom. Heat over medium until just steaming (don’t boil). -
Whisk the yolks:
In a separate bowl, whisk egg yolks with sugar and a pinch of salt until pale and slightly thickened. -
Temper the eggs:
Slowly pour the hot cream mixture into the egg yolks, whisking constantly to prevent scrambling. -
Cook the custard:
Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (170–175°F). -
Add coffee:
Stir in the cooled espresso or strong coffee. If using tahini or orange zest, stir that in now too. -
Chill:
Strain the mixture through a fine mesh sieve into a bowl. Cool to room temperature, then refrigerate for at least 4 hours or overnight. -
Churn:
Pour into an ice cream maker and churn according to the manufacturer’s instructions. -
Freeze:
Fold in chopped pistachios if using. Transfer to a container and freeze for 2–4 hours to firm up.
Serving Ideas:
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Drizzle with honey or date syrup
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Serve with biscotti or a dusting of cinnamon
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Top with chopped figs or dark chocolate